• 2 sweet potatoes
  • 6 handfuls of spinach roughly chopped
  • 1 clove of garlic minced
  • 2 tablespoons olive oil
  • ½ cup uncooked quinoa
  • 1 cup chicken stock or water
  • ¼ cup pecans chopped
  • ¼ cup dried cranberries
  • 2 ounces goat cheese crumbled (can substitute for feta)
  • Salt and pepper to taste 

  • Preheat oven to 400 degrees F.
  • Cut clean sweet potatoes evenly in half lengthwise and place face down on a baking sheet. Brush on a light layer of olive oil and sprinkle salt and pepper on the skins. Roast for approximately 30 minutes or until they are tender.


  • While sweet potatoes are roasting, rinse quinoa under running water and set aside. Bring chicken stock to a boil in a small saucepan. Pour quinoa into the saucepan with the stock and stir. Bring the chicken stock down to a simmer, and allow the quinoa to cook for approximately 15 minutes. It is done when it looks like it has popped and there is no excess liquid.
  • After quinoa is cooked – place olive oil in a large sauté pan over medium heat. Add garlic and chopped spinach and cook until spinach is wilted (approximately 3-4 minutes). Remove from heat, and stir in cooked quinoa, pecans, cranberries and salt and pepper to taste.


  • After the sweet potatoes have roasted, use a spoon to press down the center so it is more open for the filling.
  • Spoon the filling into each sweet potato evenly. Add crumbled goat cheese to each and serve.